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Method

1. In a mixing bowl, stir together the mustard, sugar and vinegar, then whisk in the olive oil. Season with black pepper and the salt, then stir in the onion and chopped tarragon.

2. Slice, halve or quarter the strawberries, depending on size, and add to the dressing. Toss to coat, then gently fold in the watercress. Divide between 4 plates or bowls. Add a few blobs of goats’ cheese to the top of each salad, then trickle with a little more olive oil. Coarsely grind over some black pepper and scatter some whole tarragon leaves over each before serving. L